baked alaska | how to make a Baked Alaska

baked Alaska | how to make a Baked Alaska

         Meringue is a kind of pastry dessert produced by using whipped egg whites and caster sugar. Some meringue plans call for adding a limiting specialist, for example, a cream of tartar or the cornstarch found in confectioner's sugar. Meringues are frequently enhanced with vanilla and a limited quantity of almond or coconut remove. They are exceptionally light and vaporous and very sweet.

Ingredients

 For the Ice Cream Cake: 

1. Vegetable oil, for brushing 

2. 1-pint raspberry, passion fruit, or other sorbet, softened 

3. 1-pint vanilla ice cream softened 

4. 1-quart chocolate ice cream softened 

5. 1 cup chocolate wafer crumbs (about 17 crushed wafers) 

6. 1 loaf pound cake

For the Meringue:

1. 1 cup egg whites (about 6 large), at room temperature 

2. Pinch of cream of tartar 

3. 1 cup sugar.

method to prepare

1. Make the frozen yogurt cake: Brush a 3-quart metal bowl with vegetable oil; line with saran wrap. Fill the bowl with scoops of sorbet, vanilla frozen yogurt, and a big part of the chocolate frozen yogurt, exchanging little and huge scoops to make a mosaic of varieties and shapes. Put a piece of saran wrap on top of the frozen yogurt; push down to close the holes among scoops and, surprisingly, out the surface. Eliminate the cling wrap, sprinkle the frozen yogurt with the wafer scraps, and yet again cover with the saran wrap, squeezing delicately. Freeze until set, around 30 minutes.

2. Eliminate the wrap and spread the excess chocolate frozen yogurt in an even layer on top of the morsels. Cut the pound cake into 1/2-inch-thick cuts; cover the frozen yogurt with the cuts, managing on a case-by-case basis (you'll use around 66% of the cake). Cover with new cling wrap and freeze until firm, somewhere around 2 hours or as long as 2 days.

3. Make the meringue: Whip the egg whites and cream of tartar in an enormous bowl with a blender on medium-fast until frothy, around 2 minutes. Bit by bit beat in the sugar at high velocity until the whites are shiny and hold solid pinnacles.

4. Eliminate the top layer of saran wrap, then, at that point, modify the cake onto a material-lined baking sheet. (On the off chance that is vital, let the cake stand toppled until it gets out.) Remove the remainder of the cling wrap and cover the frozen yogurt totally with the meringue, making the arch molded top marginally thicker than the sides. Structure swirly tops in the meringue utilizing the rear of a spoon. Freeze for no less than 3 additional hours.

5. Preheat the oven or microwave to 500 degrees. Prepare the cake until the meringue tops are brilliant, around 4 minutes, or brown the meringue with a blowtorch. Allow the cake to mellow at room temperature for 5 to 10 minutes before cutting. Freeze any extras.